The Secret to Cooking Large Mushrooms
It's Chanterelle season here and we've been harvesting plenty. The first couple of dishes I made with them were kind of blah and watery, so I looked to the internet for some ideas on how to make them better.
Here's the secret: Bake them first, before slicing them into a stew, or omelet.
Brush a sheet pan with oil and lay down fresh, cleaned mushrooms, stem up, lightly season with S&P. Bake them at around 350f until they just start to get browned and crisp on the edges and they look a little carmelized. Take them out and let them cool. You can then slice them up for a dish, or store them in a zippy.
Doing it this way keeps the mushrooms firm and meaty. Plus, the flavor is much more intense. I've used this method on Portabellas too.